🧑🍳 Medium
⏲️ 40 min
Bo-Bun Vegetable
Ingredients
- 150 g Thai-Style Vegetable Strips
- 1 dash of peanut oil
- 1 clove of garlic
- 10 g of fresh ginger
- 1 tablespoon of soy sauce
- 1 dash of sesame oil
- 6 small vegetable spring rolls
- 125 g of rice vermicelli
- 100 g of soybean sprouts
- 1 carrot
- 1/4 of a cucumber
- 6 tablespoons of water
- 1 tablespoon of brown sugar
- 1 tablespoon white vinegar
- 1 tablespoon of nutritional yeast
- 1 tablespoon sesame oil
- 1 pinch of chili powder
- 1 pinch of salt
The Step-by-Step Recipe
- Heat the peanut oil in a skillet. Add the strips of meat and cook on all sides for 5 minutes. When almost done, add the chopped ginger and garlic and the soy sauce. Stir to combine. Remove from the heat. Add a drizzle of sesame oil to season, and set aside.
- Cook the rice noodles. Bring 50 cl of water to a boil and pour it over the rice noodles. Cover and let stand off the heat for 10 minutes. Drain and let cool.
- Grate the carrot, slice the cucumber, and drain the bean sprouts thoroughly.
- Prepare the sauce: Heat the water and stir in the sugar, yeast, vinegar, chili pepper, and salt. Let it cool. Add the oil while whisking to emulsify.
- Arrange the Bo bun in large bowls. Serve with the sauce and a lime wedge.
